Helen's Gumdrop Cake

Directions:

Preheat oven to 250 degrees (not a typo). Grease and flour a tube or bundt pan and set aside. In a large bowl, cream the butter and sugar. Add eggs, one at a time to the butter mixture, stirring between each addition. Add the lemon extract and warm milk and combine.

In a medium bowl, combine 3 cups of flour, baking powder and salt. Sift into the batter and stir to thoroughly combine. The batter should be thick but silky.

Cut gumdrops into halves for the smaller ones and quarters for the bigger size. Coat them with the remaining one half cup of flour, then shaking off excess toss gumdrops into batter and stir.

Pour batter into prepared bundt pan and bake for 90 to 120 minutes at 250 degrees. Original recipe said 2 hours, but mine didn't take that long. Do the toothpick test in the thickest part of the cake to gage for doneness. Unmold from pan while still warm and allow to cool. Before serving, garnish with powdered sugar.

Best if allowed to set, tightly covered, several days before eating.